About the Recipe
Californian Nectarines add a beautiful tangy burst of sweetness to a warm pumpkin salad.
Ingredients
400 g diced pumpkin
¼ cup olive oil
Salt and freshly ground pepper, to taste
1 bay leaf
2 California Nectarines, cut into slices
1 tablespoon balsamic vinegar
3 tablespoons lemon juice
1 teaspoon Dijon mustard
4 cups winter greens – endive, radicchio, frisee, spinach
50 g crumbled feta cheese
Preparation
1. Preheat oven to 200°C. Line a baking tray with baking paper.
2. Toss diced pumpkin with 1 tablespoon olive oil and season to taste. Spread evenly over parchment, crumble bay leaf over top and bake for 15-20 minutes or until starting to brown and is tender when pierced with a fork.
3. While cooking, whisk another tablespoon of olive oil with a tablespoon of lemon juice and balsamic, and brush over the nectarine slices. Add the nectarine slices to the pumpkin in the last 5-6 minutes of cooking to warm through.
4. Whisk the remaining oil with the lemon and Dijon mustard and season to taste. Place the winter greens in a bowl and toss with the dressing.
5. Serve greens onto plates and arrange over warm pumpkin and nectarine. Scatter with feta cheese and serve straight away.